Ingredients:
Small Daemus / Tindey / Apple gourd / Tiny Indian Pumpkins –
½ kg
Khus-khus / poppy seeds
Oil
Mustard seeds
Hing / Asafetida powder
For Masala:
Dry coconut powder
Groundnut powder
White sesame powder
Pinch of Jeera / Cumin seeds
Coriander powder, red chilli powder, turmeric powder, salt,
kala ghoda masala/garam masala, pinch of sugar
Chopped Onion
Ginger
Garlic
Green chilies
Instructions:
- · Wash the tindeys, cut the upper portion to form a lid, clean the inner flesh and seeds. This makes it easy for us to stuff the masala and close it with its own lid
- · Make a paste of the following in a mixer jar – ginger, green chillies, garlic, onion, groundnut powder, white sesame powder, coriander powder, dry coconut powder, red chili powder, salt, turmeric powder, pinch of sugar and Jeera
- · Add poppy seeds to the masala paste, stuff the tindeys and close it with the lid (upper portion of the pumpkin which was cut earlier). Keep a tbsp measure of masala for the gravy
- · Heat oil in a pan, add mustard seeds, hing, leftover masala paste, chili powder, coriander powder and kala ghoda masala – mix well and add the stuffed mini pumpkins
- · Let them fry for few minutes in the masala mixture. Cover the pan with water on top of the lid and cook in low flame for a while
- · Later mix it in such a way the masala doesn’t come out of the veggies and add the hot water from top of the lid
- · Let it boil in the same water till its cooked well
- · Turn off the burner, garnish with chopped coriander leaves and serve hot with chapathi / paratha
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